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DINING BY RAIL: THE HISTORY AND THE RECIPES OF AMERICA'S GOLDEN AGE OF RAILROAD CUISINE
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Credits
Writer: James B. Porterfield; Genre: Cooking/Home/Garden
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DINING BY RAIL: THE HISTORY AND THE RECIPES OF AMERICA'S GOLDEN AGE OF RAILROAD CUISINE James B. Porterfield (St. Martin's, $35) By turns mouthwatering (apple pancakes) and nauseating (pickled shrimp), Dining by Rail evokes the days when railroad chefs turned out crab bisque, prime rib, and banana blancmange in their tiny kitchens, and white-jacketed waiters served the meal on good china, with carefully polished silverware and perfectly pressed linens. A sumptuous social history, complete with recipes. A -Tina Jordan
Posted May 28, 1993
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